I did a very poor job of updating my blog with what was going on at school for the last 2 or 3 months. A brief synopsis: chocolate candies unit (molding, casting, tempering, enrobing, ganaches, pralines, truffles, rochers, gianduja…basically a chocolate lover’s dream), sugar showpieces, and chocolate showpieces.

We spent these units with Chefs Sebastien and Jacquy, who were great, as expected. The last week of school we prepared for our graduation buffet, which was a fantastic opportunity to show our families and friends what we can do now. The last day of class was spent doing some hardcore cleaning.

And with that, we had our graduation ceremony, followed by the lovely grand buffet, and we were sent off on our ways. A few days later, I moved out of the city.

I am forever thankful for my education and experience at The French Pastry School and have so much respect for my chefs. I’m also immensely thankful for my parents, in helping me make my goals a reality.

Congratulations, fellow FPS’er! Good luck out there. This is the first I’ve seen of your blog, so I’ll check out other posts later. Feel free to check mine out and you’ll see how our experiences compare. (My FPS entries are back in 2007 if you look for them.)

Tim

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